a celebration of Humans, Food, & Culture
Lymmla Gött, Swedish Tunnbröd Recipe
Captured by The Recipe Hunters in Sweden
Lymmla Gött is crunchy Swedish flatbread or tunnbröd that is Made with Love at Lillemor's Bak in Bollnäs, Sweden. Lymmla Gött translates to damn good, and after trying it ourselves, we can attest to the appropriateness of the name. Lillemor's tunnbröd is covered in a thin layer of Swedish Grevé semi-hard cheese and then encrusted with salt, pepper, and roasted sesame & poppy seeds. It's an award winnning bread, created by the wonderful Lillemor, a Swedish Baker. Lymmla Gött is great as an appetizer, a cracker to dip into spread, or just by itself. When trying the Tunnbröd Recipe below, feel free to substitute another cheese such as Swiss Gruyère, Spanish Manchego, or some Dutch Gouda but don't tell Lillemor.
Tunnbröd Ingredients for a week's supply of Swedish Flatbread
-
300 mL of water
-
3 grams of yeast
-
.75 tsp salt
-
.5 cups of poppy seeds
-
.5 cups of dry sesame seeds
-
Swedish Grevé Cheese (11 month aged or longer) or your favorite semi-firm to hard cheese
-
1.5 cups & .5 Tbsp of barley flour (Kornmjöl)
-
.5 cups of rye flour (ragmjöl)
-
1 cup of wheat flour (vetemjöl)
-
1 tsp of ground black pepper
Equipment Needed:
-
kruskavel, or “textured” rolling-pin
-
a baking sheet covered in aluminum foil
-
2 large mixing bowls, 1 medium mixing bowl
-
clean rag or towel
-
aluminum foil
-
large baking sheet
-
long rolling pin (see step 13)
-
spray bottle with water
-
pizza cutter
-
spray bottle with water
LYMMLA GOTT
Tunnbröd Recipe:
1.
If you are using the traditional wood fired stone oven, light the fire and keep feeding it wood until the fire is sufficiently hot to bake bread
2.
In a bowl, mix the yeast with warm water
3.
In a large bowl add 1 cup of barley flour, the rye flour, .5 cups of wheat flour, and the salt
4.
Add the water and yeast to the flour and mix with your hands. Add a little extra flour or water as needed to ensure the dough is not too sticky or too dry
5.
Cover the dough with a dry rag until it doubles in size (about 1 hour). While the dough is rising, preheat the oven to 200°C and place an aluminum covered baking tray in the oven
6.
In a medium-sized bowl, grate the cheese, add a tablespoon of barley flour and mix together.
7.
Add 3/4ths of the sesame seeds to a baking pan and bake until they are golden brown and toasted
8.
Combine the roasted sesame seeds with the raw sesame seeds, poppy seeds, and pepper
9.
Place .5 cups of barley flour and .5 cups of wheat flour to the side of your clean working surface (this will be used to knead your dough to the perfect consistency)
10.
Once the dough has doubled in size, knead the dough with a bit of the flour until it no longer sticks to your hands.
11.
Cut or pull the dough apart into 110 gram size pieces (approximately the size of a fist) and place aside
12. Forming the shape and width of the flat dough
Roll each individual piece of dough into a ball using your hands.
Cover the individual piece of dough with flour.
On the heavily floured surface, use a textured rolling pin and roll the piece of dough into fabric-thin circles by rolling vertically and horizontally.
13. Transferring the dough to the baking sheet
If a baking brush is available brush away any excess flour on the dough, if not, shake out the dough before transferring to the baking sheet
Method one: Roll the dough onto a long rolling pin and then unroll it onto a pan.
Method 2: place a long, thin stick similar to a painting stick underneath the rolled out dough. Lift the dough up, place one half on top of the sheet or aluminum foil and unfold the other half.
14.
Using a pizza cutter, cut the circle into eighths. You can design hearts if you want to be creative.
15.
Spray water on the surface of the dough
16.
Sprinkle with Cheese
17.
Sprinkle on the seed and pepper mix
18.
Place in the clay stone oven or on top of the baking sheet that is already hot in your conventional oven and bake until golden brown.
19.
Enjoy Lillemor's Damn Good Tunnbröd, Baked with Love!!
In the words of Lillemor:
“A meal without cheese is like a beautiful woman without teeth”
(En malted utan ostär som en vacker kvinna utan tänder)"
Lymmla Gott Tunnbröd Written RECIPE:
1. If you are using the traditional wood fired stone oven, light the fire and keep feeding it wood until the fire is sufficiently hot to bake bread.
2. In a bowl, mix the yeast with warm water
3. In a large bowl add 1 cup of barley flour, the rye flour, .5 cups of wheat flour, and the salt
4. Add the water and yeast to the flour and mix with your hands. Add a little extra flour or water as needed to ensure the dough is not too sticky or too dry
5. Cover the dough with a dry rag until it doubles in size (about 1 hour). While the dough is rising, preheat the oven to 400°F (200°C) and place an aluminum covered baking tray in the oven.
6. In a medium-sized bowl, grate the cheese, add a tablespoon of barley flour and mix together.
7. Add 3/4ths of the sesame seeds to a baking pan and bake until they are golden brown and toasted
8. Mix the roasted sesame seeds with the with the raw sesame seeds, poppy seeds, and pepper.
9. Place .5 cups of barley flour and .5 cups of wheat flour to the side of your clean working surface (this will be used to knead your dough to the perfect consistency)
10. Once the dough has doubled in size, knead the dough with a bit of the flour until it no longer sticks to your hands
11. Cut or pull the dough apart into 110 gram size pieces (approximately the size of a fist) and place aside
12. Forming the shape and width of the flat dough:
Roll each individual piece of dough into a ball using your hands.
Cover the individual piece of dough with flour.
On the heavily floured surface, use a textured rolling pin and roll the piece of dough into fabric-thin circles by rolling vertically and horizontally.
If a baking brush is available brush away any excess flour on the dough, if not, shake out the dough before transferring to the baking sheet
13. Transferring the dough to the baking sheet:
Method one: Roll the rough onto a long rolling pin and then unroll it onto a pan.
Method 2: place a long, thin stick similar to a painting stick underneath the rolled out dough. Lift the dough up, place one half on top of the sheet or aluminum foil and unfold the other half.
14. Using a pizza cutter, cut the circle into eighths
15. Spray water on the surface of the dough
16. Sprinkle with cheese
17. Sprinkle on the seed and pepper mix
18. Place on the clay stone oven or on top of the baking sheet that is already hot in your conventional oven and bake until golden brown.
19. Enjoy Lillemor's Damn Good Swedish Flatbread, Baked with Love!!
Written by The Recipe Hunters:
Leila Elamine, edited by Anthony Morano